An expansion to Midtown is in the works for Dayna Lee-Márquez, chef and owner of Comal 864. The Tex-Mex inspired fast casual restaurant is under contract for the former Seafood Spot location at 219 W. Antrim Drive in Greenville.
Lee-Márquez says it’ll be a second location of the Comal 864 brand, with expanded daily features and its own bar. The new location just off Laurens Road is twice the space she has now, with 2,400 square feet and ample parking. She’s excited about other things coming soon in that area, including Radio Room’s relocation to the neighborhood and the expansion of Good to Go Greenville.
“It’s double the space but with a similar vibe,” Lee-Márquez said. “It’s casual, not pretentious. It’s like walking into a bigger Comal 864. The neighborhood is residential and historic and I’m excited to be able to serve it. What it offers us is more wiggle room and a chance to have more celebrations.”
The chef was nominated last year by The James Beard Foundation for Best Chef Southeast. The distinction brought new diners and media attention to the small eatery in the City View neighborhood.
She describes the menu as “bordertown food” that includes a host of tacos, burritos and quesadillas, as well as sandwiches, pozole and ramen. The restaurant is notable for embracing community efforts regarding education, equity and food security. Comal 864 has organized free holiday dinners and hosted coat drives and supply drives. Lee-Márquez is also a fierce advocate for the health and welfare of food and beverage workers and is known for her active social media engagement.
The new bar at the Midtown location will focus on mezcal and tequila made by women- or queer-owned producers. A host of prepared beer drinks – like the micheladas and chamoy-topped cans Comal 864 has become known for – will be seasonally driven.
“I’ve been really blessed with good landlords. I’m not trying to leave City View,” Lee-Márquez said. “My hope is to maintain both restaurants and serve even more people my food.”
Comal 864 plans to open in May.
